From Weight Watchers Annual Recipes for Success 2008
Ingredients:
1 cup light coconut milk, divided
1 tablespoon cornstarch
1/4 cup plus 2 teaspoons powdered sugar, divided
1/2 teaspoon vanilla extract
8 (12 x 8 inch) sheets frozen phyllo dough, thawed
Cooking Spray
1 cup diced peeled ripe mango (about 1 medium)
1 cup diced pineapple
Directions:
Preheat oven to 350 degrees.
Combine 1/4 cup coconut milk and cornstarch in a small saucepan; stir with a whisk until cornstarch is completely dissolved. Add remaining 3/4 cup coconut milk, stirring until smooth. Bring to a boil over medium heat, and cook 1 minute, stirring frequently. Remove from heat, and cool completely. Add 1/4 cup powdered sugar and vanilla, stirring with a whisk.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep it from drying). Cut sheet into 4 squares. Place a square in a muffin pan and then spray lightly with cooking spray. Then place another layer on top of that layer and spray; pressing down in the center after each addition so dough takes the shape of the cup. Repeat layers until you have used all 4 squares per muffin cup, spraying with cooking spray in between each layer. Ruffle edges to create the appearance of a nest. Repeat with remaining phyllos sheets to make 8 nests. Bake at 350 degrees for 5 minutes or until golden. Remove from oven, and cool completely.
Combine mango and pineapple in a medium bowl. Spoon 2 tablespoons coconut milk mixture into each phyllo nest; top each with 1/4 cup fruit mixture. Dust evenly with remaining 2 teaspoons powdered sugar.
Servings: 8 Points: 2 Calories: 118 Fat: 2.7g Fiber: 1 g
